Beer and Wine Final alcohol content in wine varies from 6-9 % by weight 8-13 % by weight both (a) and (b) 13-15 % by weight 6-9 % by weight 8-13 % by weight both (a) and (b) 13-15 % by weight ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The crushed grapes are known as sonti malt must wort sonti malt must wort ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Malting process allows malt amylase and proteinases to degrade starch and protein to glucose and peptone as well as peptides maltose and amino acids maltose and peptone as well as peptides glucose and amino acids glucose and peptone as well as peptides maltose and amino acids maltose and peptone as well as peptides glucose and amino acids ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The organism used for the preparation of sake is Rhizopus sonti Saccharomyces pyriformis Lactobacillus vermiformis Aspergillus oryzae Rhizopus sonti Saccharomyces pyriformis Lactobacillus vermiformis Aspergillus oryzae ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Carbonic maceration wines are made from crushed grapes are produced in California are low tannin red wines are very fruity white wines are made from crushed grapes are produced in California are low tannin red wines are very fruity white wines ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine In a hot climate, grapes lose acidity because enough malic acid is not made enough tartaric acid is not made of break down of malic acid of break down of tartaric acid enough malic acid is not made enough tartaric acid is not made of break down of malic acid of break down of tartaric acid ANSWER DOWNLOAD EXAMIANS APP
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